Ingredients with Measurements:
- 1 cup water chestnuts, diced
- 1 cup jackfruit, diced
- 1 cup young coconut meat, shredded
- 1 cup red rubies (tub tim krob)
- 1/2 cup palm sugar
- 1/2 cup water
- 1/4 cup tamarind paste
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup mint leaves, chopped
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small saucepan, combine palm sugar, water, tamarind paste, fish sauce, and lime juice. Cook over medium heat until the sugar dissolves and the mixture thickens. Set aside to cool.
2. In a large bowl, combine water chestnuts, jackfruit, young coconut meat, and red rubies.
3. Pour the cooled dressing over the fruit mixture and toss gently to combine.
4. Add chopped peanuts, cilantro, and mint leaves. Season with salt to taste.
5. Serve chilled.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 7g
- Carbohydrates: 54g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- Water chestnuts can be substituted with jicama or bamboo shoots.
- Jackfruit can be substituted with mango or pineapple.
- Young coconut meat can be substituted with shredded coconut.
Variations:
- Add sliced chili peppers for a spicy kick.
- Use honey instead of palm sugar for a sweeter taste.
- Add sliced cucumber for a refreshing crunch.
Tips and tricks:
- To make red rubies, mix 1/2 cup tapioca flour with 1/4 cup water and red food coloring. Roll into small balls and cook in boiling water until they float to the surface.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve in a clear glass bowl to showcase the colorful ingredients.
Garnishes:
- Garnish with additional chopped peanuts, cilantro, and mint leaves.
Pairings:
- Serve with grilled chicken or shrimp for a complete meal.
Suggested side dishes:
- Steamed rice or noodles.
Troubleshooting advice:
- If the dressing is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to use fresh ingredients and wash fruits and vegetables thoroughly before using.
Food history:
- Tub Tim Krob is a popular Thai dessert made with water chestnuts coated in tapioca flour and served in coconut milk.
Flavor profiles:
- Sweet, sour, salty, and nutty.
Serving suggestions:
- Serve as a refreshing appetizer or dessert.
Related Categories
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Region: Thai